I have a glass baking dish my husband put together a meatloaf in it last night and put it in the fridge. Can I put it right in the hot oven? I think no so I hav
There are several kinds of sticky food balls that I'd like to make, but the usual process consists in rolling them in your hand one by one. This process is tedi
How can I get dry rub to stick to baked or deep fried chicken wings after I've cooked them?
I have always been good at being able to tell when a mango is ripe based on the firmness and smell. For the last several batches I have purchased, however, almo
Maybe this is not he correct site but how do you tell people to leave my cooking alone. Unless it is a big complex meal there is rarely a n
I was making cupcakes from scratch with my kids and I tasted the batter after we mixed everything into it .The batter was really really good but it tasted reall
I want to make sushi but I'm not going to buy any more rice then I already have, which is brown. my first couple experiments didn't work. What should I do to ro
Some quick online searches define an operating temperature for slow cookers: the minimum internal temperature is A, the simmering point is B, you have certain o
A friend recently provided me with a family recipe for cookies which instructed me to cream together sugar and butter - so far so good. However, the thing that
So, marzipan - or is it marchpane? English is not my native language, but I own a cooking book where it is called marchpane - is pretty sticky, and cutting it w
Sambal Oelek is an Asian chili paste made and marketed by a Chinese American producer in California (Huy Fong Foods, with a rooster on the jar). I've been using
My background is in microbiology and I have fairly recently started making sourdough. I have been working up my sourdough recipe getting lots of information fr
In France, you often see both "langouste" and "langoustine" used to describe edible orange crustaceans. What is the difference between the two? Both look the s
What is the best way to reheat a meat pie without causing the pastry to burn and go hard? Wrapping in foil means it won't cook properly. Is it best to put insi
I saw a worrying report of an article in Nature, no less, questioning whether the sugar substitute trehalose could be a cause of the recent rise in Clostridium
I worry cause I know they are harmful to dogs so what is the safest way to dispose of them. Thanks.
I would like to know what is the best way to store fresh baked sourdough so that it maintains a nice crunchy crust and a nice soft, slightly m
Acaraje (similar to vada or vadai etc) are fritters from a batter of soaked ground black eyed peas. The hard part is removing the peels. I gave up rubbing + ri
This is the brioche bun recipe I frequnetly use: 250 gr potato puree 3.5 cups flour 1 tsp sugar 0.5 tsp salt 2 tsp instant yeast 1 tbsp olive oil 50 gr b
I have a frosting conundrum. I like the texture of the major brands of frosting one might buy in a grocery store, like Duncan Hines or Betty Crocker or similar.
I found various contradicting sources as to whether coconut oil can be used for frying or not. Some claim it is "The ideal oil for frying" as it has a high smok
Every time I make croissant. While I am folding the dough with a simple or double turn, I start to see the butter going outside of the dough and stick to the wo
If chemical reaction begins when baking soda/powder are added to cookie dough, how does chilling the dough (often recommended to re-firm the butter) impact the
I cooked some small pork sausages. They were slightly pink when removed from the pan. How do you know if they are cooked fully? I am worried I am going to make
My grandmother remembers watching an episode of Julia Childs’ TV show in which she made a cake that featured a tall bottle of bright yellow liqueur, which
I would like to try recipes from Urvashi Pitre's Indian Instant Pot Cookbook: Traditional Indian Dishes Made Easy and Fast. However, buying the original Instant
I just received a bread machine and I wanted to make a loaf of bread but I don't have powdered milk. Can I use whole milk instead of powdered
I'm cooking 3 frozen pot pies do I need to adjust my temp so that they will cook in the hour it takes to do just one
someone says that temperature is the most reliable way to know if a food is done is or not they say that there are various signals to know but none of these ar
Note: all of the questions I saw on this focused on higher temperatures. Brisket, being a fairly large and tough cut of meat, takes longer to cook than a a ste